Salmon with Orange Sauce Over Shirataki Noodles

Salmon with Orange Sauce Over Shirataki Noodles
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
  • 8 oranges
  • 4 6-ounce frozen salmon fillets
  • olive oil
  • 1 8-ounce package Shirataki Noodles drained and rinsed in warm water
  • salt and freshly ground black pepper
  1. Cut off the top and bottom of 2 oranges. Using a small, sharp knife, cut away the peel and white pith from the oranges, following the curve of the oranges from top to bottom.
  2. Working over a bowl and holding 1 orange in your hand, make 2 cuts within the membrane on either side of a segment, then lift the segment out of the membrane and place it in the bowl. Repeat to remove all the segments from both oranges.
  3. Squeeze the membranes to release as much juice as possible.
  4. Transfer the accumulated juices to a 2-cup measuring cup. Set the segments aside. Squeeze the remaining 6 oranges into the measuring cup until you have 2 cups of juice total.
  5. Bring the orange juice to a simmer in a medium saucepan over medium-high heat and reduce until the juice has a syrupy consistency. Remove from the heat and keep warm.
  6. Sprinkle the salmon fillets with salt and pepper.
  7. Heat 1 tablespoon of olive oil in a heavy large nonstick skillet over medium-high heat. Add the salmon fillets and cook until golden brown on the outside and opaque around the sides but not quite opaque in the center, about 3 minutes per side.
  8. Transfer the salmon fillets to a plate and let rest for 2 minutes.
  9. Rinse the Shiritaki Noodles in warm water to reheat. Pat dry with paper towels
  10. Place the salmon atop of the Shiritaki Noodles. Drizzle the warm orange reduction over and around the salmon and garnish with the orange segments.

Pineapple and Orange Shirataki Noodle Salad

Pineapple and Orange Shirataki Noodle Salad
Recipe type: Salads
Prep time: 
Total time: 
  • 2 -1 pound packages Shiritaki Noodles
  • 1 ounce peas and carrots, frozen
  • 20 ounces pineapple chunks in juice -- drained, reserve juice
  • 2 cups black beans, cooked -- rinsed and drained
  • 1 cup red bell pepper -- sliced thin.then 3rd
  • ½ cup green onions -- thinly sliced
  • 2 oranges, large -- peeled & sectioned -- cut into 3 pieces
  • ½ cup orange juice
  • wine vinegar
  • 2 teaspoons dried basil
  • 1 teaspoon orange peel
  • ½ teaspoon garlic powder
  • ⅛ teaspoon salt and pepper, each
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
  2. Place peas and carrots in a colander.. Rinse and drain and place in a large bowl with Shirataki noodles.
  3. Add pineapple, beans, bell pepper, onions, and orange sections.
  4. Toss to combine.
  5. Combine ½ cup of pineapple juice and remaining ingredients.
  6. Mix well.
  7. Pour over noodle mixture.
  8. Mix gently until well combined.
  9. Chill thoroughly, preferably overnight.
  10. Mix several times while chilling.